C Food Cookbook

C Food Hardcover Cookbook

Quick Information

• C Food Hardcover Cookbook.
• Price per book.
• Printed in 2009
• Authored by Chef Robert Clark and Harry Kambolis
• Mix and Match with other seafood items to create your own customized pack.

About the C Food Cookbook

From the restaurant the Globe and Mail called the most original and exciting fish and seafood restaurant this country has ever seen comes this cookbook.

Vancouver's C Restaurant was world-renowned for its innovation, taking classic dishes to new and unexpected places, owner Harry Kambolis and executive chef Robert Clark do much the same with the traditional cookbook. This took a new approach: photographs were the main inspiration for the recipes, forcing Robert to experiment and just see where the photographs would lead him. The result is a book that captures the creative energy of the restaurant, a book that is sure to inspire the same creativity in home cooks.

The photographs and recipes share equal billing, making the book equally at home on a coffee table or in the kitchen. Fish and seafood recipes are prominent, but C Food also features delicious meat, vegetable and dessert dishes. Re-create a much-coveted table at C in your own home, and become a composer on the plate with recipes like:

• Bayne Sound Scallop with Coriander Grapefruit Jelly
• Seared Albacore Tuna with Watermelon Three Ways
• Steamed Alaskan King Crab Legs with Candied Orange Butter
• Oven-Roasted Pacific Halibut with Parmesan Tuile and Arugula Purée
• Braised Mushrooms with Dried Tofu, Green Onions, and Iron Buddha Black Bean Sauce
• Wine Lollipops
• Baked Lemon Torte with Apricot Pates de Fruit and a Pistachio Stick 

The perfect compliment to Organic Ocean seafood - grab a book today.